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Spanish omelette

Spanish omelette

Spanish omelette

PT55M

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1
Cook the new potatoes in lightly salted boiling water until cooked through and tender
  • 500g of new potatoes
  • 1 pinch of salt
2
Slice the new potatoes into 1cm thick slices
3
Add olive oil to an ovenproof pan placed over a low-medium heat. Once hot, add the onions and gently fry for 5 minutes - do not let them colour
  • 100ml of olive oil
  • 1 small onion, finely sliced
4
Add the potatoes to the pan, reduce the heat and continue to cook gently for 2-3 minutes
5
Crack the eggs into a bowl, season with a pinch of salt and pepper and add the chopped parsley. Beat together using a fork
  • 6 eggs
  • 3 tbsp of parsley
  • 1 pinch of salt
  • 1 pinch of pepper
6
Pour the egg mixture over the potatoes and onions in the pan
7
Place the pan in an oven set to 160°C/gas mark 3 for 20-25 minutes, or until the egg is cooked and golden on top
8
Remove from the oven and leave to cool for 5 minutes before turning out and serving onto plates

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Spanish omelette

 
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